Rhubarb and Panettone Puddings

Recipe's preparation

Preparation

Wash and trim the rhubarb, then slice it into 1cm thick slices. Prepare two vacuum pack bags and place 250g rhubarb in each bag. Add 100g of raspberries to one of the bags.

 

Mixe the sugar, cointreau and water together and add half to each bag, vacuum and seal.

 

Fill TM bowl with 1700ml water. Heat water for 10 mins, 90C, speed 2, or until reaches 90C.

 

Place steamer basket into TM bowl and place one of the bags into steamer basket. Ensure the water is covering the bag completely.

 

Cook for 20 mins, 80C, speed 2. Remover bag from steamer basket when complete and repeat with second bag. 

 

Empty bags into two separate bowl and allow to cool and then refrigerate to cool.

 

Grease 14  125ml silicon pudding basins. Drain the poached rhubarb and raspberry mixture and place a tablespoon of mixture in the base of pudding basins. Reserve the syrup for presentation

 

Place the butter, jam and brown sugar in TM bowl and cook for 15 mins, 115C, speed 2, or until mixture reaches 115C.

 

Add breadcrumbs, flour and bicarbonate of soda and mix for 10 seconds, speed 6. Add eggs and mix 5 seconds, speed 6.

 

Divide mixture between pudding basins and cover with foil. Place in Varoma and steam for 45 minutes, varoma, speed 2.

Cool in pudding basin for 5 minutes before removing.

To serve

Serve with vanilla Creme Anglaise in the bottom of a dessert bowl, place pudding in the middle. Place the souv vide rhubard on top and add a small amount of the saved juice for decoration.